Barbecue meatloaf and potatoes
My sister’s stealth recipe to get more veggies in her kids’ diet, she buries spinach deep in the meat loaf and disguises it with cheddar cheese and barbecue sauce. The result is delicious.
- Prep Time: 30 minutes
- Cook Time: 1 hours
- Total Time: 1 hours 30 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 2.5 pounds ground beef or turkey
- 2 garlic cloves, minced
- 1 small onion, chopped
- 2 slices bread, cut into 1/2” pieces
- 2 eggs
- Salt and pepper
- 2/3‘s 18-ounce bottle of Bull’s Eye barbecue sauce, divided
- 2 T fresh chopped rosemary, divided
- 1 10-ounce package frozen spinach, thawed
- 5 ounces cheddar cheese, sliced
- 3 pounds russet potatoes, scrubbed and each cut into 12 wedges
- 2 T olive oil
Instructions
- Heat the oven to 350 degrees. Put ground beef, garlic, onions, bread cubes, eggs,1/3 bottle of Bull’s Eye BBQ sauce,chopped rosemary, salt and pepper in a bowl. Using your hands, mix all the ingredients together. Divide meat mixture into half and form two balls. On a lightly oiled baking sheet or roasting pan, flatten one ball into an oval shape about 10″ wide and 12″ long.
- Squeeze all extra water from spinach and spread it across the top of the flattened oval of meat mixture. Leave about an inch around the edge free of the spinach. Place slices of cheese on top of spinach.
- Flatten the remaining ball of meat mixture and put it on top of the meat, spinach and cheese stack. Using your fingers seal the two disks of meat mixture together. Spread 1/3 bottle of Bull’s Eye barbecue sauce on top of the finished meatloaf.
- Put all the potatoes wedges on a second backing sheet or roasting pan. Drizzle with a couple T of olive oil and using your hands, toss the potatoes to coat. Add 2 – 3T of barbecue sauce and toss again. Sprinkle with salt, pepper and 1 T chopped rosemary. Remove enough of the potato wedges to encircle the meat loaf. Arrange the remaining wedges on the second baking sheet. Bake for one hour, turning the potatoes half way through.